Welcome

Founded in 2003, Ecole Chocolat Professional School of Chocolate Arts offers a portfolio of programs for chocolate making – mastering techniques while gaining the expertise and business knowledge you need to become a professional chocolatier or chocolate maker. Or you can opt to just become an expert in chocolate!

Meet our team
It's very important to us that our instructional team be working chocolate professionals as well as have the ability to connect with the student. They bring practical, real-world experience to the programs.

About our programs
Our programs are developed by our instructors with the help of industry experts. Unlike a print textbook, the program curricula are constantly updated to reflect the latest news, techniques and advances in the industry. Our instructional team are working professionals – not stuck in a laboratory – and they help to ensure the content of our programs never becomes dated or stale.

Frequently Asked Questions?
Our FAQs page will help you understand our programs and gain reasonable expectations of what is possible based on the knowledge and techniques you acquire with us.

Chocolate Arbequina Truffles

Olive oil is used in both sweet and savory creations in the Mediterranean, and here, the rich fruity notes of Arbequina olives from California add delicious flavor to the chocolate truffles. Ecole Chocolat founder Pam Williams has tried these and says they are fabulous.

Place the chocolate, butter, olive oil, and salt in the top of a double boiler over barely simmering water. Stir frequently until the chocolate is melted and smooth. Pour the mixture into a bowl. Cover and refrigerate for at least three hours (or up to 3 days) to harden.

Remove and let the mixture stand at room temperature for 15 or more minutes to soften very slightly.

Spread the cocoa in a shallow pie or cake pan. If desired, use a micro plane zester to grate zest from half of the orange directly over the cocoa. Scrape a tiny scoop or melon baller across the surface of the chocolate mixture to form an irregular round truffle, 1 inch or less in diameter. Place the truffle in the pie pan. Shake the pan to roll the truffle in cocoa. Repeat until all of the truffles are shaped and coated.

Remove the truffles from the cocoa to a covered container. Refrigerate to store. Remove truffles from the fridge about 10 minutes before serving.

Recipe created by Alice Medrich especially for California Olive Ranch.